Katie Quinn Davies proves that fresh herbs and gorgeous caramelised cherry tomatoes are the perfect accompaniment to golden fried potatoes.
- Preheat the oven to 180°C.
- Top and tail the onions, then cut in half horizontally. Place onion on a baking tray with the smaller cut side down, drizzle with oil and season well. Place tomatoes on a separate tray, drizzle with oil and season well. Place onion in the oven and roast for 40-50 minutes until golden and caramelised. Place tomato in the oven for the final 20 minutes and cook until softened. Remove trays from the oven and cool slightly before removing the skin from the onion. Set onion and tomatoes aside and keep warm.
- Meanwhile, half-fill a large saucepan with cold, salted water and add potatoes. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until a knife just about goes through the middle. Drain and cool slightly before slicing into 1cm rounds. Heat 1 tablespoon olive oil in a large frypan and, in batches, fry potato, turning, adding more oil if necessary, for 5-6 minutes until golden. Drain on paper towel.
- Place potato in a bowl with onion, extra virgin olive oil, parsley and thyme. Season, toss to combine, then add tomatoes and mix gently. Serve with extra thyme.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set